Apparently, this has been one of the wettest/coldest Octobers in 84 years. So Nick and I have been dipping into our soup recipes a little early this year. This soup, like all the soups I post about, is more of a stew. I’m not sure how this always happens, I think it has something to do with the blended potatoes, but it does. I’m not really complaining though, because I like thick soups. When I was younger and my mom would serve us Campbell’s chicken noodle soup and I would add enough crackers so there would be very little actual broth left. Now that I cook for myself, I just add less water or stock, which is a little more calorie friendly than dumping several dozen crackers into your soup.
This soup/stew offeres everything you want in a winter stew. The ingredients are simple, but compliment each other very well, it is seasonal and the soyrizo (or Chorizo if you eat meat) adds a depth that most veggie soups don’t have. Normally, bread would be a good compliment to soup, but this Portuguese Kale and Potato Soup is so thick, we found that a salad and an array of pickles was more fitting as a side.
Portuguese Kale and Potato Soup
yield: Makes about 10 cups, serving 8 to 10
- 2 garlic cloves, minced
- 1 1/2 cups finely chopped onions
- 3/4 cup sliced carrots
- 1/4 cup olive oil
- 1 pound russet (baking) potatoes (about 2 large)
- 4 cups vegetable broth
- 4 cups water
- 3/4 pound soyrizo
- 3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
- 1 pound red potatoes
In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add the potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook the soyrizo over moderate heat, stirring, until it is browned lightly. Set aside a little soyrizo so that it can be used as a garnish. Then, with the slotted spoon transfer 1/2 the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth. Don’t worry if you get some of the carrots and onions into the mix too. Stir the purée into the broth mixture, add the soyrizo, the kale, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes.